Spiced Braised Chicken Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 1/2 cup: Water,
1/2 cup: Soy sauce,
1/4 cup: Rice wine or chicken broth,
2 tbsp: Sugar,
1/2 tsp: Aniseed or fennel seed,
1: Cinnamon stick,
Zest of one orange,
4 Slices: of fresh ginger,
1/4 tsp: Red pepper flakes,
4: Green onions, sliced thin
4: Chicken breast halves, boned and skin removed
2 tsp: Cornstarch in 1 tb water,
3 cup: Rice, cooked
1: Green onion, sliced thin for garnish
Directions:
In a large pan combine water, soy sauce, sugar, aniseed, cinnamon,
zest, ginger, green onions and red pepper flakes. Bring to a boil,
reduce heat and simmer for ten minutes. Add chicken and simmer for
about 30 minutes or until chicken is cooked through. Remove chicken
from pan. Strain 2 cups of the pan juices and bring to a boil in a
skillet. Add cornstarch mix and boil a few minutes to thicken. Add
chicken, stirring to coat and heat through. Serve chicken and sauce
over cooked rice and garnish with green onions. Per serving = 280
calories, 22 g protein, 2 g fat, 40 g carbo, 847 mg sodium. (1 g
saturated fat, 1 g monounsaturated fat, 49 mg cholesterol). NOTE: it
is easiest to remove zest with a vegetable peeler, when needing
strips.
Source from luhu.jp
zest, ginger, green onions and red pepper flakes. Bring to a boil,
reduce heat and simmer for ten minutes. Add chicken and simmer for
about 30 minutes or until chicken is cooked through. Remove chicken
from pan. Strain 2 cups of the pan juices and bring to a boil in a
skillet. Add cornstarch mix and boil a few minutes to thicken. Add
chicken, stirring to coat and heat through. Serve chicken and sauce
over cooked rice and garnish with green onions. Per serving = 280
calories, 22 g protein, 2 g fat, 40 g carbo, 847 mg sodium. (1 g
saturated fat, 1 g monounsaturated fat, 49 mg cholesterol). NOTE: it
is easiest to remove zest with a vegetable peeler, when needing
strips.
Source from luhu.jp